Chicken and Waffle Sandwiches

Breakfast meets dinner in this play on the Southern favorite.

Yield: Serves 4

Ingredients

4 slices lower-sodium bacon, halved crosswise

3 tablespoons canola mayonnaise

1 tablespoon low-fat buttermilk

1 teaspoon cider vinegar

1/4 teaspoon sugar

1/4 teaspoon garlic powder

1/8 teaspoon freshly ground black pepper

8 frozen whole-grain waffles, toasted

6 ounces thinly sliced, lower-sodium deli chicken breast

8 (1/4-inch-thick) slices ripe tomato

4 Boston lettuce leaves

Preparation

1. Cook bacon in a large nonstick skillet over medium heat until crisp. Drain on paper towels.

2. Combine mayonnaise and the next 5 ingredients (through black pepper) in a small bowl.

3. Spread mayonnaise mixture evenly over 4 waffles. Divide chicken, bacon, tomato, and lettuce evenly among servings. Top with remaining waffles.

Recipe Courtesy of Cooking Light

Photo: John Autry; Styling: Cindy Barr